Pan Seared Sea Trout
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Available year round but plentiful in early summer.
Pan seared sea trout. Sprinkle with salt and pepper and serve over a bed of spinach. Cook the skin side down first. When fish is about 23 cooked through season with garam masala and turn to finish cooking.
Place fish in pan skin side down. Season the fillets with some salt and pepper. To start this pan-seared trout recipe Heat a large skillet with olive oil and 1 tablespoon butter.
Heat a large cast iron skillet or other nonstick pan over medium high heat and melt. Cook on both sides until golden brown and cooked through about 4-6 minutes per side. In a large cast iron skillet heat about 3 to 4 tbsp olive oil over medium-high heat until shimmering but not smoking.
Ready in just over 15 minutes. Serve it with Greek tzatziki salad and a side of baked sweet. Cup all-purpose flour 2 eggs beaten 1 cup cornmeal.
Squeeze lime or lemon over top. Heat oil in pan. Serve pan seared with butter.
Cup vegetable oil Lemon slices. Place olive oil in bottom of large heavy-bottom skillet over medium heat just enough to cover the bottom of pan When oil is hot add fish. Sear the trout fillets for 3 minutes on each side start with skin-side down and.
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